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By AzGrannie3

Ingredients

• 3 to 4 3 to 4 4 chicken leg quarters, skin removed
• 1/3 1/3 1/3 cup water
• 1 1 3/4 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken
• to salt and freshly ground black pepper, to taste
• 3 3 3 medium red-skinned, Yukon gold, or round white potatoes, cubed
• 2 2 2 medium onions, peeled and chopped
• 1 1 1 cup frozen corn, thawed
• 1 1 1 can (8 ounces) tomato sauce
• 1 1 1 envelope onion soup mix

Details

Servings 4
Preparation time 10mins
Cooking time 430mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

If desired, cut each chicken leg quarters into 2 pieces (thigh and leg).

Mix mushroom soup with water in slow cooker.

Add chicken pieces, salt and pepper.

Cover and cook for 1 hour on HIGH, then add all of the remaining ingredients. Cover and cook on LOW for 6 to 8 hours or cook for 3 to 4 hours on HIGH. When the chicken is very tender, remove the meat from the bones, chop it, and add it back to the slow cooker.

Taste and adjust the seasonings with kosher salt and freshly ground black pepper, as needed.

Serve the chicken stew hot with crackers, crusty bread, or biscuits.

Tips and Variations
Use boneless chicken thighs instead of chicken legs.
Add 2 carrots, sliced or diced.
Add 1/2 cup of sliced celery.
Add 1 cup of frozen baby lima beans, thawed.
Add a 14.5-ounce can of tomatoes to the stew.